Sweet and Sour Shrimp and Lotus Root Balls

Sweet and Sour Shrimp and Lotus Root Balls

Delicious balls of crunchy lotus root and shrimp topped with mushrooms and a sweet and sour sauce.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)

60 g (2.1 oz.)

as needed

1/2 pack (100 g or 3.5 oz.)

1/2 pack (100 g or 3.5 oz.)

a small amount

2 tsp

2 stalks



a dash

1 Tbsp


1 Tbsp

1 Tbsp

1/2 Tbsp


  1. Peel the lotus root, place it into water, drain and then grate. Combine with the roughly chopped up shrimps.
  2. Add (A) to (1) and mix together well, form into balls and then deep-fry. Serve on a plate.
  3. Separate the shimeji mushrooms into small bunches, cut the enoki mushrooms into half lengths and julienne the bell pepper.
  4. Saute the ginger root in the vegetable oil until fragrant, add in the mushrooms and bell pepper from (3) and saute further. Adjust the flavor with (B) and then pour the rest on top of (2). Lastly sprinkle on the finely chopped green onions.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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